Hello there, friends. I can’t tell you how happy I am that March is here! These past few days the birds have been singing, the snow’s been melting, and the sun’s been shining. In fact, when I was running some errands today, I opened the sunroof in my car. Granted it was only 36 degrees, but that’s kind of like a heat wave in these parts. And, we get to move our clocks ahead this weekend. I can’t wait!
I’m a little late with my post today, but I wanted to stop in and share a recipe for this delicious Cinnamon and Sugar Cake I just made. My friend had it a few weeks ago at a local cafe and asked if I could get the recipe and make it. With a few more friends coming into town this weekend, I thought it would be the perfect excuse to whip it up. I did have my mom get the recipe (Her friend is a cook at the cafe.), but after some research, I found out it was a Taste of Home recipe. So, thank you Taste of Home.
This cake is insanely easy to make, and I can’t begin to describe how delicious it is. The actual cake is so moist it’s incredible. And the simplicity of the cinnamon and sugar is magical. It’s Cinnamon Toast Crunch in cake form, but 100 times better. Something like that. Honestly, If you’re ever in a pinch for a quick dessert. give this a try.
To dress it up, I used some washi tape and wood skewers to make a few little flags. I off-centered them on the cake. Simple, but still super cute.
Before we get to the recipe, I wanted to point out a few new things on IBC. If you look up in the top left corner of the blog, you’ll notice that you can now sign up to receive IBC posts in your email. You’ll be notified any time there is a new post. However, if you don’t like daily emails. there is also the option to sign up for the weekly newsletter (I really want to come up with a fun name for the newsletter. I’m open to suggestions). This newsletter will recap the week and have bonus material, giveaways, and other goodies. I’ll work up a post to explain it a little more next week, but I wanted to give you a heads up.
I’m also playing around with a new system that allows you to print recipes here on IBC. This will be the test post. Hopefully, it will work well because the last system I had was terrible. I’ll eventually go back through and adjust previous recipes so that they print in this way as well. Thanks so much for your patience with this.
Last, but not least, the sign up for Creating with the Stars is now live and will continue through March 12. If you want to sign up to be paired with some amazingly talented bloggers (and possibly win some awesome prizes), now is your chance. This is going to be a fun and friendly competition. You can head on over to the East Coast Creative Blog to enter and get more information about the series.
Okay, on to the recipe!
Adapted from Taste of Home
Here's what you'll need:
1 package white cake mix
1 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons pure vanilla extract
1 cup unsalted butter, softened
5 cups powdered sugar
3 tablespoons milk
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon cinnamon-sugar
Let's get baking:
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the ingredients for the cake. Beat on low speed for 30 seconds, then increase to medium speed for 2 minutes. Transfer the batter into two greased and floured 9-inch round baking pans.
Bake for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Remove from pans and place on wire racks to cool completely.
In a large bowl, cream the butter until light and fluffy - about five minutes. Add the powdered sugar, milk, cinnamon, salt, and vanilla extract. Beat until smooth. Then, assemble the cake by spreading the frosting between the layers, over the top, and on the sides. Sprinkle the top and sides with the cinnamon-sugar.
I hope you enjoyed this recipe and adorable cake!
Have a fabulous weekend, everyone!